Evangelineparishcornbeefsoup Recipes

EVANGELINE PARISH CORN & BEEF SOUP

Steps:

• In a large saucepan, combine broth, water, corn, oregano, bay leaf, thyme, tomato paste, salt, cayenne pepper and green bell pepper.
• Bring mixture to a boil, then simmer on low heat for about 30 minutes.
• Meanwhile, in a medium saucepan, combine olive oil, onion, and garlic; saute on low heat for 10 minutes or until onion is transparent and garlic is golden but not brown.
• Add the ground beef and cook with onion-garlic mixture on medium heat until beef is well-browned, stirring frequently.
• Add beef-onion mixture to broth-water mixture.
• Simmer on low for another 20 minutes.
• Taste for saltiness; add a little more water if necessary.
• Leftover soup thickens slightly overnight (and tastes great the next day).
• Thin with a little more water if you wish.

ENCHILADA BEAN DIP WITH CORN

Steps:

• 1. Preheat oven to 350 degrees F.
• 2. Drain 1 can tomatoes and set aside.
• 3. Heat a large skillet over medium-high heat. Brown beef, stirring frequently. Add 1 can tomatoes and its liquid, 1/2 of the drained tomatoes, the refried beans and chili powder. Stir until well blended. Cook 5 minutes or until beginning to boil, stirring occasionally.
• 4. Place in shallow 2 1/2-quart baking dish. Sprinkle the remaining tomatoes evenly over all and top with corn and cheese.
• 5. Bake 8-10 minutes or until cheese is melted. Garnish with cilantro and sour cream, if desired. Serve warm with tortilla chips.